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"sherbon" - 1 õppematerjal

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Kumar, S., and B. Aalbersberg. 2006. Nutrient retention Journal of Food Engineering 67:499–506. in foods after earth-oven cooking compared to other Oroszvári, B. K., E. Bayod, I. Sjöholm, and E. Tornberg. forms of domestic cooking 2. Vitamins. Journal of 2005b. The mechanisms controlling heat and mass Food Composition and Analysis 19:311–320 transfer on frying of beefburgers. Part 2: The influ- Laakkonen, E., G. H. Wellington, and J. W. Sherbon. ence of the pan temperature and patty diameter. 1970. Low-temperature, long-time heating of bovine Journal of Food Engineering 71:18–27. muscle 1. Changes in tenderness, water-binding Palka, Krystyna. 2003. The influence of post-mortem capacity, pH and amount of water-soluble compo- ageing and roasting on the microstructure, texture and nents. Journal of Food Science 35:175–177

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